Tag Archives: vegan



Here are Ahnestveggie’s top 7 all time favorite Vegan Thanksgiving round up for the small-er families this Thanksgiving. There will be plenty of leftovers with this menu! (click on the images to get each recipe)


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Vegan Pot Pie


Thai Curry Butternut Squash Soup


Rosemary fingerling potato


Thyme Quinoa stuffed Acorn Squash


Baby eggplant & Mushroom pie


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Have a Happy and Safe Thanksgiving!

xoxo Sarah


Fall Harvest Salad

Thanksgiving is almost here and to balance all the heavy starchy yummy food that are bound to fill your tummies, how about you dive right into this Fall Harvest Salad dressed in a tart, slightly sweet dijon tahini dressing.

Taste the rainbow!

Fall Harvest Salad

I really love the slight crunch and sweetness from the pomegranate seeds. The bright ruby color also compliments the orange from the butternut squash, for all of you that are highly into making sure the Thanksgiving dinner buffet table looks very festive.

Fall Harvest Salad

1/2 Butternut Squash, peeled and cut into cubes
1/4 cup pomegranate seeds
1 cup packed spinach
1 cup romaine lettuce, chopped
1/4 cup candied walnuts*
handful sunflower seeds, optional
1/4 tsp cumin
salt and pepper, to taste

Preheat oven to 400 degrees. Lightly toss butternut squash with sunflower oil, season with salt, pepper and cumin and transfer to a baking pan. Bake for about 15-20 minutes until tender. Cool completely before plating.

Begin to plate spinach, lettuce and top with pomegranate seeds, roasted butternut squash, candied walnuts*, sunflower seeds and top with Dijon Tahini Dressing (recipe below).

Dijon Tahini Dressing:
2 tbsp Sunflower oil (or extra virgin olive oil)
1/2 Dijon mustard
1/2 tbsp tahini
1/2 tbsp agave
juice of half lemon
salt and pepper, to taste

Vigorously whisk ingredients together until mixture thickens. Keep in the refrigerator until ready to serve with the salad.

*Candied Walnuts
1/4 cup walnuts, roughly chopped
1/2 tbsp Earth Balance butter
1/2 tbsp agave

Heat pan on medium high and melt the butter. Add walnuts and toast for about 2 minutes. Slowly add agave and stir until for another minute or two to caramelize the walnuts.

Happy Harvest, EnJoy!

xoxo Sarah


Bat Cave Black Bean Soup

Yes I’m aware this is another black bean recipe for my Halloween series. I love black beans that much and no judging allowed. This recipe can be found in the Ahnestveggie “Starters” archive found here. There are a few ingredient tweaks made from the original recipe, but again please do what best suites your taste buds.

This is a creamy, slightly sweet but savory soup. The sweetness comes from the cultured coconut found at Whole Foods or local natural and organic food market. Top with a dollop of quick avocado cashew creme or your favorite vegan sour cream.

Bat Cave Black Bean Soup

Bat Cave Black Bean Soup

Recipe adapted from the original : Coconut Spice Black Bean Soup

1  15 oz can black bean, rinsed and drained
¼ cup cultured coconut, plain
1 cup vegetable broth
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
salt and pepper to taste
*optional: cilantro to garnish

In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes or until onions are completely translucent and bottom of the pan starts to brown.

Add beans and stir. Mix in vegetable broth, season with salt and pepper to taste. Bring mixture to a boil for about 6-7 more minutes until slightly thickened.  Set aside.

Transfer black bean mixture into a blender and puree. Add cultured coconut and puree until creamy. Pour mixture back into saucepan and heat for another 2 minutes. Serve warm and top with fresh avocado slices, avocado cashew cream sauce or just a few fresh pieces of cilantro.

**P.S. The fake bat was a ring I found at a local party store.

xoxo Sarah


Webby Garlic Mashed Potato

To continue on with my vegan Halloween series, I present the Webby Garlic Mashed Potato casserole dish. The caramelized onions gives a plain-Jane mashed potato recipe that extra tart but slightly sweet bite. Bacon and potatoes go together like two peas in a pod so why not throw down some coconut bacon on this love of a dish and thank me later.

You can find my caramelized onions recipe used in my Vegan Butternut Squash Quesadilla recipe found here.

Webby Garlic Mashed Potato

Webby Garlic Mashed Potato

Webby Garlic Mashed Potato

3 large Yukon potato, scrubbed and washed
1/4 tsp sea salt
2 cloves garlic, minced
1 ¼ cup almond milk
4 tbsp Earth Balance butter
2 cups +2 tbsp vegan sour cream, divided
sea salt and pepper, to taste

Bring a large pot of water with 1/4 tsp sea salt to a boil. Cut potatoes in fourths and add in boiling water. Cover with lid and cook for about 30-35 minutes until fork tender.  Drain water and transfer potatoes to a large mixing bowl.

Preheat oven to 350 degrees. Meanwhile make caramelized onion recipe found here.

Add butter, milk,  2 tbsp sour cream, garlic and mash potatoes. Season with sea salt and pepper to taste. If mixture is too thick, add more milk or sour cream to your liking.

Transfer mashed potatoes to a large round baking dish and bake for about 11-12 minutes until top is golden brown. Set aside.

Sprinkle with coconut bacon or whatever topping you want. Fresh herbs are great idea as well!

Sour Cream Web:

Transfer 1 cup sour cream into a squeeze bottle (or zip-lock bag and cut tip).   Practice making spider webs on a dish before making the design on top of the potato casserole. Start by making a cross. Then add another “X” mark to make 4 lines going across. Starting from each end of the lines, slowly drag to connect the next line to make a spider web design. See below.

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Don’t worry about if you mess up on the design, it’s Halloween, it’s meant to look “messy”. Plus you can hide it with a spider and boom, perfection.

Best served warmed. Enjoy!

xoxo Sarah